Ingredients:
- ½ cup (120 ml) olive oil
- 2 garlic cloves, minced
- 3 pints (1.4 L) cherry tomatoes
- ½ teaspoon (2.5 ml) pepper
- ⅛ teaspoon (0.75 ml) sugar
- Salt
- 1 pound (454 g) pasta
- 1 cup (240 ml) basil leaves, torn
- Grated Parmesan, to serve
Method:
Heat oil in a large skillet or wide heavy saucepan over medium-high.
Add garlic, and cook until fragrant, 1-2 minutes.
Add tomatoes, pepper, sugar, and season with salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta and transfer to a large bowl.
Toss pasta with tomato sauce and basil.
Top with Parmesan and serve immediately.
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